Baingan Bharta
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Calories
101 kcal
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Course
Main Course
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Cuisine
Indian
Baingan Bharta
Description
Baingan Bharta features eggplant roasted until soft with a charred exterior, giving the dish its signature smoky flavor. The flesh is scooped and cooked with diced tomatoes, yellow onions, scallions, and a blend of spices including turmeric and mustard seeds. Aromatics such as garlic, crushed green chilies, and curry leaves deepen the flavor profile, while fresh cilantro finishes the dish with a herbaceous note. The cooking method involves broiling the eggplant until the skin char and the flesh softens, then sautéing the aromatics and combining everything to meld the flavors.
This dish is traditionally served alongside Indian breads like roti or naan and pairs well with rice. It provides a satisfying, warm vegetarian option with layers of smoky, tangy, and mildly spicy flavors. The texture is mostly smooth with bits of cooked vegetables adding pleasant variation.
Adjustments for spice can be made by varying the number of green chilies. The roasted eggplant can be cooked over a gas stove or outdoor grill to impart different smoky notes. Leftovers keep well refrigerated for several days or can be frozen for longer storage, making it a practical make-ahead dish for family meals.
Ingredients
- 1 - 2 medium eggplant around 1½ pounds
- 1 tomato diced
- 1 medium yellow onion finely diced
- ½ cup scallions chopped fine
- 3 green chilies crushed
- 8 curry leaves
- 8 garlic finely chopped, cloves
- 1 tablespoon neutral cooking oil generic cooking oil
- ¼ teaspoon black mustard seeds
- ¼ teaspoon Turmeric ground
- ¼ cup cilantro chopped
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425 degree F. Line a baking tray with parchment paper. Rinse & dry the eggplant(s) and place them on the baking tray. Make a long slit going almost ¾ th way through each eggplant and then make 3 slits on each side of the long slit. Spray a layer of olive oil all over the eggplant.
- Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Allow the eggplant to completely cool down and then using a spoon and knife gently open the eggplant from the middle slit separating the 2 sides of the eggplant. Then scoop out the inner flesh, give it a rough chop and discard the outer skin.
- Heat oil in a medium pan and add mustard seeds and allow them to pop. Add turmeric, curry leaves and onions. Cook covered on medium heat for 3-4 minutes.
- Add crushed chilies and garlic. Sauté for a min, add half of the scallions and tomatoes. Mix well and cook for 2 mins on medium heat. Add roasted eggplant and Salt. Mix well and cook for 2 minutes. Garnish with remaining scallions and cilantro.
- Serve with naan, roti or fresh homemade parathas.
Notes
- Select medium-sized eggplants around ¾ pound each or use multiple smaller ones if needed for about 1½ pounds total.
- Roasting over a gas stove or outdoor grill works well as alternatives to broiling for charring and softening the eggplant evenly.
- Neutral cooking oil is standard, but mustard oil can be substituted to alter flavor.
- For a spicier variant, add coriander powder, red chili powder, and garam masala as preferred.
- If fresh curry leaves are unavailable, they can be omitted without major impact.
- Green chili quantity can be adjusted to control heat level.
- Optional addition of green peas towards the end enriches texture and nutrition.
- Store broiled eggplant separately refrigerated for 2 to 3 days; the fully prepared Bharta keeps 3 to 4 days refrigerated or can be frozen for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 702mg | 29% |
| Potassium | 444mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 57mg | 63% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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